Acquerello rice is nothing less than the best Carnaroli rice available. Grown, processed, and packaged at the Tenuta Colombara, in the heart of the province of Vercelli, by the Rondolino family, it is recognized by the most famous chefs and gourmets as the most versatile, the most nutritious, the best, and the most innovative rice. Acquerello rice: why is it special? Its success is the result of a long study and family experience, it is the union of tradition and innovation, and this has allowed for a truly unique processing. Acquerello rice: the processing. 20 delicate steps are needed to obtain Acquerello rice. Starting with the helix, still considered the best method for whitening rice through the rubbing of the grains. The raw rice is aged for at least one year in silos at a controlled temperature below 15°. In this way, the starch stabilizes, and when cooked, it will disperse less and each single grain will increase its ability to absorb seasonings. The reintegration of the gem is the final phase. The gem is the vital part of the rice and contains the majority of vitamins and microelements. During processing, the gem is separated from the grain, but thanks to a patented process, it is subsequently reintegrated to allow the flavor of white rice to merge with the nutrients of brown rice.
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Acquerello rice is nothing less than the best Carnaroli rice available. Grown, processed, and packaged at the Tenuta Colombara, in the heart of the province of Vercelli, by the Rondolino family, it is recognized by the most famous chefs and gourmets as the most versatile, the most nutritious, the best, and the most innovative rice. Acquerello rice: why is it special? Its success is the result of a long study and family experience, it is the union of tradition and innovation, and this has allowed for a truly unique processing. Acquerello rice: the processing. 20 delicate steps are needed to obtain Acquerello rice. Starting with the helix, still considered the best method for whitening rice through the rubbing of the grains. The raw rice is aged for at least one year in silos at a controlled temperature below 15°. In this way, the starch stabilizes, and when cooked, it will disperse less and each single grain will increase its ability to absorb seasonings. The reintegration of the gem is the final phase. The gem is the vital part of the rice and contains the majority of vitamins and microelements. During processing, the gem is separated from the grain, but thanks to a patented process, it is subsequently reintegrated to allow the flavor of white rice to merge with the nutrients of brown rice.
